Lemon & Paprika Chicken Kebabs
Simple chicken kebabs flavoured with lemon and paprika. Great on the barbecue but just as easily cooked under the grill at home. The perfect addition to any tapas platter.
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Servings: 2 servings
Calories: 380kcal
Equipment
- Cutting board
- Kitchen knife
- Large glass bowl with lid or use clingfilm
- Metal or wooden skewers
Ingredients
- 1 lemon (finely grated zest and juice)
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 cloves garlic (crushed)
- 2 tablespoon olive oil
- 350 g chicken breasts (approx 2 chicken breasts, cut into 2.5cm/1-inch chunks)
- 2 red peppers (cut into 2.5cm/1-inch chunks)
- ½ teaspoon sea salt
Instructions
- Place the juice and finely grated zest of a lemon into a bowl, along with the smoked paprika, black pepper, crushed garlic and olive oil. Stir well to combine and add the cubed chicken. Cover with clingfilm and place in the fridge to marinade.
- Cover with clingfilm and place in the fridge to marinade. For the best flavour, and if time allows, marinate the chicken for 2-4 hours.
- When ready to cook, remove the chicken from the fridge and season with salt (do not add salt to the marinade as this will only draw all the moisture from the chicken). Thread the chicken onto a skewer, alternating with the red pepper.
Cooking indoors
- Preheat the grill (broiler) to 240C/465F.
- Place the kebabs onto a baking tray with sides that is lined with kitchen foil. Try and place the skewers on the sides of the tray, to lift the kebab off the base of the tray.
- Place the tray under the hot grill and cook for 8-10 minutes on each side.
- Use any excess marinade to baste the chicken from time to time. This not only adds more flavour but also keeps the chicken moist.
Cooking outdoors
- Place the skewers on a hot barbecue (charcoal or gas) and turn regularly to ensure the chicken does not burn.
- Use any excess marinade to baste the chicken from time to time. This not only adds more flavour but also keeps the chicken moist.
Check the chicken is cooked
- The chicken is cooked when it has reached an internal temperature of 75C/167F. When cooked remove from the grill/barbecue and serve.
Notes
I like to use a set of flat metal skewers as I find that the chicken stays in place far better than with round skewers.
Wooden skewers are a great option too, however ensure you soak the skewers for a good hour before grilling, otherwise they will catch fire.
Don't waste the excess marinade, instead use it to baste the kebabs while they are cooking. This not only adds extra flavour, it also helps to keep the chicken moist.
To check the chicken is cooked through you can use a meat thermometer (internal temp should read 75C/167F). Or just take a chunk of chicken off the skewer, cut in half and check it is cooked through and no longer pink in the middle.
Nutrition Facts
Lemon & Paprika Chicken Kebabs
Amount Per Serving
Calories 380
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 112mg37%
Sodium 800mg35%
Potassium 1015mg29%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 6g7%
Protein 39g78%
Vitamin A 4293IU86%
Vitamin C 184mg223%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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